Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
about 3 pounds boneless pork butt or shoulder roast
4 Tbsp. lard or vegetable oil
2 medium onions, chopped
1 cup chopped red bell pepper
1 cup chopped carrots
2 canned chipotle chiles in adobo sauce and 2 Tbsp. of the sauce
2 cups dry sherry
2 cups water
2 cups basmati rice
2 or 3 ripe avocados, pitted, peeled, and diced
4 thinly sliced green onions
1 cup fresh cilantro sprigs
Trim and discard excess fat from the pork and cut the meat into 1″ cubes. Heat the lard or oil in a very large skillet or Dutch oven. Add the pork, a little at a time, and cook until it browns on all sides, then lift out the pork pieces and set aside. Into the hot skillet, saute the onion, bell pepper, and carrots, stirring occasionally until the onion is limp, about 15-20 minutes.
Meanwhile, puree the chipotle chile, adobo sauce and sherry in a blender and add to the onion mixture. Add the pork to the mixture and bring to a boil over high heat. Cover, reduce the heat, and simmer until the pork is very tender when pierced, about 1-1/2 to 2 hours. (If holding overnight, cool and refrigerate at this point. Reheat and continue about 45 minutes before serving.) Add the water and rice and stir to mix. Cover and continue to cook until the rice is tender to the bite and the liquid has been absorbed, about 20-25 minutes. Stir once or twice to prevent the dish from sticking. Adjust the salt if needed. Serve the dish hot in bowls with a platter of garnishes to share.
Recipe from www.logandtimberstyle.com.